Cornflake Cookies

Corn flakes is something that I love a lot from my childhood days. This is my all time favorite breakfast dish. As always I will be having cornflakes at home I thought of making something interesting and delicious with this for my kid. Nowadays, corn flakes has become a daily must-have for her too.


I googled and found this recipe which is very simple from Spicy chilly. I am really obsessed with baking, that as soon as I saw this recipe I had to make this.
One day my husband was telling me that I don’t need any occasion to bake. Just one min I will be sitting idle the next minute I will be baking some thing. Before marriage I was not at all interested in cooking. I used to help my mom in the kitchen, but I never tried my hand in any of the dishes. I don't know when this passion for cooking got into me..:) 


I think among the cookies, this is one of the simplest and can be tried quickly when some guests are about to visit you. You can even make the cookie dough ahead of time and bake it when needed.


Ingredients:
  1. Cornflakes (crushed and crumbled)- 1 Cup
  2. All purpose flour / Maida- 1 ½ Cups
  3. Sugar- ¾ Cup
  4. Butter- 1 Cup
  5. Vanilla essence- 1tsp
  6. Baking Powder- 1 tsp
Method:
  1. Preheat the oven to 170 degrees C.
  2. Cream the butter and sugar till it becomes soft and pale.
  3. Add the flour, vanilla essence and baking powder and mix well. In this add the crushed cornflakes and mix.
  4. Grease the baking tray with butter and take a small ball of cookie batter and press it in your palm and keep this on the tray.
  5. Repeat the process till all the batter is finished.
  6. Bake the cookies for about 15- 20 minutes or till it turns light brown in colour. Enjoy these super yummy cookies along with a glass of milk or with a cup of tea.



Comments

Post a Comment

Popular posts from this blog

Crispy braised Iberico pork collar Recipe

Image
It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simmer for 3 hours. Then I took out the oni
Read more

Mango salad and red snapper

Image
Mix cubes of fresh mango and avocado plus some red onion, red chili, a couple of shrimps and  coriander Sprinkle with lemon juice and olive oil.  Fry the fillets of red snapper, skin side down, for about 5 mins.  Then the other side for a minute or 2. For decoration I added some cubes of beetroot. Inspired by good old Rick Stein
Read more

Brill, shrimps, parsley root, beurre blanc Recipe

Image
Hack 50g  celeriac, 1/2 shallot and 1/2 fennel bulb and quarter a bulb of garlic.  Panfry the veggies in some soy oil, with 3 sprigs of  thyme  After 3 mins deglaze with 1 dl Noilly Prat vermouth and reduce. Add 1 dl fish stock and 1 dl cream and boil softly for 15 mins. Crush some black pepper corns with your knife and add to the beurre blanc Strain the beurre blanc in a sieve  Peel a  parsley root and slice into very small cubes, pan fry them in a tbsp soy oil during 3 mins. Season with pepper and salt and add to the beurre blanc, softly boil for another 10 mins Season the filets (120g)  of brill  and pan fry in a tbsp soy oil then add 25g butter before turning the fish to fry for another 2 mins In the meantime stretch microwave foil over a plate, oil lightly and put some nice parsley leaves on the foil. Microwave at 100W during 10 sec Open de door to let the steam escape and microwave again during 90secs. to make the leaves crispy. Start plating with the parsle
Read more